Quick & Spicy Mango Pickle Recipe

Mango Pickle or Achar is a concentrate of flavor that explodes in your mouth at the first bite, an explosion of Indian taste. If you are living far from India, it is enough to open a jar to be transported back to the subcontinent. Indians are crazy about it and it is always present at the table, or in the travel bag with the food cleverly packaged by mothers before departure.

Mango achar, in addition to allowing the preservation of the precious seasonal fruit, adds tone to any dish, transforming a simple lunch based on chapati and vegetables into a gourmet dish. There are different types of achar based on ingredients that vary depending on the region and taste.

I have a little Indian cookbook that is older than the Taj Mahal itself. It is so worn that there are areas where you can no longer clearly see the original colour. And that is where I found the recipe that I am bringing you today, a pickled mango that is absolutely delicious. Because yes, my dears.

There is life beyond chilli or pickled lemons, I guarantee it. A different and surprising way to eat mango. And since it is a fruit, there is no problem with the diet, right?

INGREDIENTS

• 2 green mangoes
• 4 teaspoons red chilli powder
• 1 teaspoon asafoetida
• 1 teaspoon fenugreek
• 2 teaspoons mustard seeds powder
• 3 teaspoons salt
• Water to taste

DIRECTIONS

Cut the mangoes into small pieces of uniform size (no thicker than half a centimetre) and place them in a large bowl.

Gradually add the salt and mix, then add the chilli, asafoetida, fenugreek and mustard.

Add a little water (the more the creamier the achar will be) to blend the flavors and reduce the acidity of the green mango.

Place the achar in a closed glass jar. Wait a few hours before consuming.

ADVICE

For a more natural and genuine tasting achar, do not use the spices already in powder form, but fry the green chilli in a little oil and crush it in a mortar. Proceed in the same way for the other spices.

Storage: In India, achar always finishes too quickly, the flavours blend well as the days go by. However, it can be stored for up to six months, out of the fridge.
For large quantities that you want to store for longer, use clay pots and add castor oil or mustard oil.

Curiosity: A thin layer of white mould forms on achar that is stored for too long, the old people say that this adds flavour to the dish, making it even more appetising (a bit like our elders used to say for some aged cheeses).

Alternatives and experiments: In India, achar can also be made from lemon, garlic and other fruit. Why not experiment with unripe local fruit: pears, apples, peaches? You may not be a purist Indian chef, but you could invent a new successful recipe!